Roasted, Broiled, or Grilled

Along with frying, these are the best cooking methods for adding flavor to chicken. Both (I consider grilling and broiling two sides of the same coin, as a broiler is little more than an upside-down grill) brown chicken beautifully, and both are easily mastered and usually convenient (whenever you don’t have a grill handy or when the weather turns foul, use the broiler).

The key to roasting chicken is high heat—usually 450°F or higher. The key to grilling is variable heat; you want part of the grill hot enough to sear the chicken and part of it cool enough to cook the chicken through without setting it on fire. To achieve the same effect while broiling, you will have to adjust the height of the broiling rack.